1 June 2008

Ruth over at Once Upon a Feast has been organizing Presto Pasta nights every Friday for over 2 years now. She is the very first blogger I ever met before I even knew what a blog was. I doubt that I even commented on her pasta dish and just lurked for over a year. She is also a fellow Canadian blogging out of Halifax, Nova Scotia so if you haven't had the pleasure of visiting her blog please do!!!I don't eat pasta as often as I would like but I do enjoy participating in the Presto Pasta Nights event.

I found this particular recipe somewhere on the Internet a while ago. I have searched for it since to credit the author but to no avail, even though I have added my own touches and changed it slightly. What appealed to me in this recipe was the use of carrot juice for that extra boost of vitamins. I won't go into all the benefits of this "wonder" food and be on the carrot juice bandwagon, but if you are interested check it out here . The addition of Greek yogurt, as opposed to cream also keeps the dish light, yet it tastes creamy and rich!!

This is a way to fit into those shorts for the summer while still embracing pasta!!

Bring a large pot of salted water to a boil for the pasta. Meanwhile, melt the butter with the olive oil in a large skillet over medium-low heat, add the red onion, scallion, and salt and pepper to taste. Sauté until soft, about 15 minutes.

Transfer to a blender and add the tarragon and basil leaves, carrot juice and yogurt, and blend.
Cook the pasta in the boiling water until al dente, drain, and return to the pot. Gently mix in the sauce and adjust the salt. Transfer to heated bowls and top with the minced herbs and Parmesan.

Serves 2

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I'm definitely going to try this, Val, if you liked it. I've always been wary of subbing yogurt for cream in pasta recipes and I end up using 1% or 2% milk, which makes things too watery, so I'd like to see how this pans out!

what a unique sauce! as much as i love a good cream sauce, i really only eat it on special occasions (i like my arteries the way they are...). i love the idea of using greek yogurt as the base, and carrot juice would certainly put an interesting spin on things! nice work! :)

This sounds suitably yummy. I must say that I have been so busy this month that I have missed out on a lot of great posts here. I have enjoyed having a good read through this lunchtime. I love all your informative chat with all the different ingredients and tips for other uses and Li really enjoyed your post about your mother and daughter. Glad I have a bit more time to nose around!

Interesting use of carrot juice!! I sometimes replace cream with yoghurt too if I'm trying to stay on the healthy side. My stomach is grumbling and it's not even 10 in the morning here, and I already want lunch! Not fare!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.